Foraging in Finland – guide to picking berries, mushrooms and more

In Finland, nature is more than scenery. It is a pantry, a playground, and a place to pause. Foraging, the centuries-old tradition of gathering food from the wild, remains an essential part of life. Thanks to Everyman’s Rights (jokaisenoikeudet), anyone – whether local or visitor – can wander the forests, pick berries, collect mushrooms or gather herbs for personal use almost anywhere.

Foraging here is not only about food. It is about stepping into a moss-carpeted forest, breathing some of the cleanest air in the world, and tasting Finland’s landscape as the seasons shift. Imagine crouching to pick golden chanterelles, staining your fingers with bilberry juice, or cooking a simple soup over a fire made with nettles you gathered only moments earlier.

Here's your guide to foraging in Finland.

Wild food is never far away. Urban forests in Helsinki, Espoo and Tampere are only minutes from the city centre, allowing you to step into quiet woodland and return with the freshest of berries. Nuuksio National Park, just outside Helsinki, is a local favourite, while Koli in Lakeland combines spectacular views with foraging opportunities. In Lapland, vast marshlands invite cloudberry hunters in sturdy boots. Here, cloudberries are so prized that locals often joke they are “worth their weight in gold.”

Local tip: At the end of this article, you'll find a hand-picked list of guided foraging tours and experience around the country.

Berries are the crown jewels of Finnish foraging. In mid-summer, the forests turn blue with bilberries (mustikka), juicier and darker than the cultivated blueberries found elsewhere. By late summer, lingonberries (puolukka) appear, bringing a tart note that brightens both sweet desserts and hearty stews. 

Further north, the marshlands of Lapland yield cloudberries (lakka), rare golden berries so treasured that locals guard their picking spots as carefully as family secrets. Berries are not only delicious but also rich in vitamins and antioxidants. Many Finns preserve them into juices, jams and frozen treats to brighten the long winter months. You'll also find fresh berries in mouthwatering pies and desserts in cafés and restaurants around the country.

Local tip: September is the best month to find both late-season berries and early mushrooms in a single outing.

Foraging in Finland is not limited to berries and mushrooms. Spring brings fresh greens and wild herbs like nettles and dandelion leaves, used for teas and pestos. These simple ingredients have long been staples of traditional Finnish kitchens, especially after the long winter.

Even today, families head into the forest in May and June to gather nettles, which are blanched and frozen for use throughout the year. They're used for pancakes and soups to bring both flavour and nutritional value. Did you know that compared to spinach, nettle contains – among other things – more protein and dietary fiber?

Local tip: Look for nettle and herb-infused breads and other treats at farmers’ markets in early summer.

Everyman’s Rights (jokaisenoikeudet) allow anyone to walk, cycle, ski and forage in Finland’s nature, regardless of land ownership. Berries, mushrooms and herbs may be gathered for personal use almost anywhere.

This freedom, however, comes with responsibility. Foragers are expected to respect nature, stay away from private gardens, and leave no trace behind. Fires are permitted only at designated sites, and never during forest fire warnings. In national parks, visitors must stick to marked trails and follow local rules.

Below you'll find a selection Sustainable Travel Finland labeled berry picking, mushroom hunting and wild food gathering experiences for your next holiday in Finland.